Chicken fingers aren't just for kids. Savory-sweet and addictive, the tahini-tomato dipping sauce offers a palate intrigue adults will love but enough flavor familiarity to keep it kid-approved.
8 chicken breast tenders (about 1 1/4 lb.)
1/2 teaspoon black pepper
1/2 teaspoon kosher salt, divided
3 tablespoons all-purpose flour
2 large eggs, lightly beaten
3/4 cup whole-wheat panko (Japanese breadcrumbs)
1/2 teaspoon grated lemon rind
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil
12 ounces trimmed fresh green beans
2 tablespoons fresh lemon juice, divided
3 tablespoons canola mayonnaise
2 tablespoons unsalted ketchup
1 tablespoon tahini
Est. added sugars 2g
How to Make It
Preheat broiler to high with oven rack 6 inches from heat.
Sprinkle chicken with pepper and 1/4 teaspoon salt. Place flour in a shallow dish. Place eggs in a second shallow dish. Combine panko, rind, and Parmesan in a third shallow dish. Gently dredge chicken tenders in flour, shaking off excess. Dip in egg; dredge in panko mixture, pressing to adhere. Coat chicken with cooking spray.
Heat oil in a large skillet over medium-high. Add chicken to pan; cook 5 minutes on each side or until golden and cooked through.
Arrange beans on a jelly-roll pan; lightly coat beans with cooking spray. Broil 5 to 6 minutes or until tender and lightly charred, turning beans halfway through cooking. Toss with 1 tablespoon lemon juice and remaining 1/4 teaspoon salt.
Meanwhile, combine remaining 1 tablespoon lemon juice, mayonnaise, ketchup, and tahini. Serve sauce with chicken and green beans.
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